蛋清蛋白对酸奶品质的影响及工艺优化
Effect of egg white enrichment on qualities of yogurt and optimization of processing
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摘要: 为提高酸奶中蛋白质含量,本文以鲜蛋清液和蛋清粉为强化蛋白制作凝固型酸奶,研究蛋清加入对酸奶成分和品质的影响。实验结果表明:鲜蛋清液和蛋清粉的加入使酸奶蛋白质含量分别提高到4.80%和4.30%(p<0.05)。鲜蛋清液酸奶和蛋清粉酸奶的乳清析出量低于对照酸奶(p<0.05),分别为2.8%、2.9%;持水率高于对照酸奶(p<0.05),分别为73.6%、72.9%;质构特性中鲜蛋清酸奶和蛋清粉酸奶的硬度、稠度和内聚性均高于对照酸奶(p<0.05),粘性指数与对照酸奶相比差异不显著(p>0.05)。蛋清液酸奶的适宜工艺条件为:以鲜牛奶为100计,蛋清加入量为鲜奶的12 g/100 m L,白砂糖8.5 g/100 m L,发酵剂接种量1.5 g/100 m L,杀菌条件为80℃,5 min,发酵条件为42℃,发酵6 h。蛋清蛋白的加入不仅提高凝固型酸奶的蛋白质含量,而且改善其品质特性。Abstract: This experiment was designed to find the effect of egg white on yogurt which was enriched with fresh egg white and powered egg white,the qualities were investigated. The results showed that protein contents were increased to 4.80% and 4.30%( p < 0.05) for fresh and powder respectively. Whey separation was 2.8% and 2.9%for two products,less than control sample( p < 0.05).Enriched yogurts showed higher retention of water( p < 0.05),73.6% and 72.9%.For texture properties,firmness,consistency and cohesiveness were higher than control sample( p < 0.05).Index of viscosity did not show significant difference. Optimal specification was 12%( v/v) fresh egg white,8.5%( w / v) sugar,1.5%( w / v) starter culture,pasteurized at 80 ℃,5 min,and incubation at 42 ℃ for 6 h.The conclusion was that fresh or powered egg white was suitable for yogurt enrichment with improved quality in protein content and texture.
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